Description
A classic Italian dish featuring tender pasta tubes filled with creamy ricotta and spinach, baked in a rich tomato sauce.
Ingredients
Scale
- 12 cannelloni tubes
- 250g ricotta cheese
- 200g fresh spinach, cooked and drained
- 1 egg
- 50g grated Parmesan cheese
- 1 clove garlic, minced
- 500ml tomato sauce
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 180°C (350°F).
- Mix ricotta, spinach, egg, Parmesan, garlic, salt, and pepper in a bowl.
- Fill the cannelloni tubes with the ricotta-spinach mixture.
- Spread a layer of tomato sauce in a baking dish.
- Arrange the filled cannelloni in the dish.
- Cover with the remaining tomato sauce and drizzle with olive oil.
- Bake for 30 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- You can use fresh or frozen spinach.
- For extra flavor, add a pinch of nutmeg to the filling.
- Serve with a sprinkle of fresh basil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 cannelloni
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg
Keywords: cannelloni, ricotta, spinach, Italian, vegetarian, pasta